Recipe - Chocolate Filled Kuchen

1 pack Active dry yeast
One fourth cup Warm water (105115 degrees)
Three fourths cup Milk; scalded
1/3 cup Butter; softened
One fourth cup Sugar
1 teaspoon Salt
2 Eggs
One half teaspoon Vanilla extract
3 One half cup Allpurpose flour
1 pack (6oz) Nestle Toll House
semisweet chocolate
morsels
One half cup Chopped walnuts
1 Egg; beaten

In small bowl, dissolve yeast in water; set aside. In large bowl, combine
scalded milk, butter, sugar and salt; stir until butter melts. Beat in eggs
and vanilla extract. Stir in yeast. Gradually add flour, beating well after
each addition. Turn dough out onto lightly floured board; knead 8 minutes.
Place dough in large greazed bowl; turn once. Cover bowl with plastic wrap;
let rise in warm place until doubled in bulk (about 1One half hours). Turn
dough out onto lightly floured board; knead 1 minute. Roll into 22x14inch
rectangle. Sprinkle Nestle Toll House semisweet chocolate morsels and nuts
over dough. Roll up jelly roll style starting with long side; seal seam.
Form into ring; seal ends. Place seam side down on cookie sheet. Cut 2/3
way through ring at 1inch intervals, leaving center intact. Gently twist
each section. Cuver with plastic wrap; let rise in warm place until doubled
in bulk (about 1 hour). Preheat oven to 350 degrees. Brush bread with
beaten egg. Bake at 350 degrees for 2530 minutes. Serve warm or at room
temperature. Garnish as desired. Makes one large kuchen.

From Favorite Recipes: Nestle Sweet Treats. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.